I got a huge spaghetti squash last week from a fresh produce co-op I'm involved in (Bountiful Baskets. I basically love it, and you should check out their website to see if there is one in your area. http://www.bountifulbaskets. org). I found this recipe, and made it for dinner the next day. I wasn't sure what Dickson and the girls would think about it, but they gobbled it right and up asked for more. I consider that a success!
1 spaghetti squash, halved lengthwise and seeded
2 Tbls vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 Tbls sliced black olives
2 Tbls chopped fresh basil
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.
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